Freezing - Tips and Quick Questions thread

building_with_lego

I think I'd freeze a little piece overnight, then defrost and try it, rather than risk losing it all if it does not freeze well. Let us know what happens!

Tish_P

It's almost entirely sugar so it ought to be fine for ages kept at room temperature, wrapped in clingflim so it can't dry out.

peachyprice

I think it might go sticky of you freeze it. It keeps fine for months wrapped tightly in clingfilm

timbstoke

Thanks all. Bolognese made last night and split into takeaway tubs ready for defrosting on Monday.

maman

timbstoke wrote: »

Thanks all. Bolognese made last night and split into takeaway tubs ready for defrosting on Monday.

I find that bolognese/chilli/curry tastes so much better after freezing and then reheating. It seems to carry on marinating and so the flavour's even better. I have a pack of mince defrosting now and will be cooking up a SC of bolognese tomorrow.

mumtosix

Hi I froze a small piece (for 24+ hrs) & it seemed fine to use - not sure how it would fair if frozen for longer! Might section into smaller pieces & freeze one of each colour & see how it goes!

lucyhope

The lady in my local cake decorating shop says you can freeze it.

zippychick

ive merged this with freezing quick questions

Zip

viv0147

Advice wanted please I bought a jar of Korma cooking sauce its 500g, I live alone so my plan was to make the curry have half and freeze the other half, but looking at the Jar is says not to reheat so the ? is can I freeze it or not. Thanks

Pink.

Hi viv,

I would freeze it without a second thought. Once you've had more replies I'll add this to our quick questions on freezing thread as your question may help others.

Pink